Thai Chicken Ribbons
|Steak sauce||1⁄2 Cup (8 tbs)|
|Creamy peanut butter||1⁄2 Cup (8 tbs)|
|Water||1⁄4 Cup (4 tbs)|
|Reduced sodium soy sauce||2 Tablespoon|
|Garlic||2 Clove (10 gm), minced|
|Lime juice||2 Tablespoon|
|Firmly packed light brown sugar||2 Tablespoon|
|Minced fresh ginger||1⁄2 Teaspoon|
|Red pepper flakes||1⁄2 Teaspoon|
|Boneless chicken breasts||1 1⁄4 Pound, cut lengthwise into 1/2-inch-wide strips|
|Green onion||2 Bunch (200 gm) (For Garnishing)|
Soak 12 (10-inch) wooden skewers in water for at least 30 minutes.
In small saucepan, combine steak sauce, peanut butter, water, soy sauce, garlic, lime juice, brown sugar, ginger and red pepper.
Over medium heat, cook and stir for 2 to 3 minutes or until smooth.
Thread chicken strips onto skewers.
Reserve 1 cup sauce and keep warm for dipping.
Grill chicken over medium heat for 6 to 8 minutes or until done, turning and brushing with remaining sauce.
Remove from grill; garnish with onion brushes.
Serve hot with reserved sauce for dipping.